Eggplant Fritters with Tomato Sauce
Baking and Desserts • Greek
Description
Eggplant fritters with tomato sauce
Ingredients
- Safflower Oil 15 fl oz
- Breadcrumbs 4 tablespoons
- Sage 1 teaspoon
- Spices 1 tablespoon
- Feta cheese 5 oz
- Wheat Flour 3 tablespoons
- Eggplants 1 piece
- Chocolate eggs 2 pieces
- Olive Oil 1 tablespoon
- Scallions 2 pieces
- Garlic 1 clove
- Tomatoes 2 pieces
- Champagne Vinegar 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the sunflower oil in a deep skillet. For the tomato sauce, take a small skillet and pour in some oil. Add finely chopped green onions and garlic, sauté for 1–2 minutes. Peel the tomatoes, cut them into quarters, and remove the seeds. Place them in the skillet, stir, then add the wine vinegar. Add the spices and simmer on low heat for 5 minutes.
Step 2
Meanwhile, mix the breadcrumbs, sage, and feta in a deep bowl. On a plate, spread the flour with spices, and place the eggs in a separate bowl. Dredge the eggplant pieces (cut into 1 cm chunks) in flour, then in egg, and finally coat in the breadcrumb mixture.
Step 3
Place in the hot oil in the deep skillet. Fry for 2–3 minutes. Remove to paper towels, but do not let them cool.
Step 4
Whisk the sauce until smooth and spread it on serving plates. Arrange the fritters nearby and serve.
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